Yes, I know I’m making a big claim with the recipe title but these fish fingers really are soooooooooo good.
I have to remind myself whenever I make a batch that they’re not ALL for me.
They’re also super simple to make and taste way better than the store bought version. Plus you know you’re just getting wholesome fishy goodness, rather than any nasty additives.
Fish is such a good addition to your child’s diet because it helps to support brain and eye development.
Where possible, it’s always best to buy fresh fish. I find the flavour and texture is generally a lot better than stuff that has been frozen. But if fresh is not possible, frozen is just fine too.
Our local supermarket does fresh fish every Saturday so we’re really lucky and I always try and get there early to get some good bits of fish.
This recipe does use egg, but if you or those you are cooking for are allergic you can either use a natural egg replacer or just skip the flour and egg and dip the filets in a bit of water and coat straight with the breadcrumb mixture.
You can also add a bit of finely grated cheese to the breadcrumb mixture to add even more flavour. YUM!
* 400-500g boneless and skinless white fish filets (I used flathead in those photographed)
* 1/2 tablespoon chives (or any other dried herbs you prefer)
* 1/3 cup plain flour
* 2 eggs or egg replacer
* 1 cup breadcrumbs
* 1 teaspoon garlic
* Drizzle of extra virgin olive oil
1. Pre-heat a fan forced oven to 180C and line a baking tray with baking or grease-proof paper.
2. Whisk eggs in a bowl with garlic.
3. Place breadcrumbs and chives on a large plate and combine.
4. Place flour on a plate.
5. Cut fish into similar sized strips. I usually cut my pieces 10cm long by 2cm thick.
6. Roll fish strips in flour, dip in egg mixture and then roll in breadcrumbs to coat. Repeat until all fish strips are crumbed.
7. Place fish on prepared tray and lightly drizzle with olive oil.
8. Cook in oven for 30 minutes, turning at 15 minutes.
9. Break one fish finger in half before serving to check that it is thoroughly cooked.
This will serve two adults and two small children.
* If you or those you are cooking for are allergic to eggs you can either use a natural egg replacer (found in most health food stores) or just skip the flour and egg and dip the filets in a bit of water and coat straight with the breadcrumb mixture.
If you liked this recipe don’t forget to check out my other easy and delicious dinner time recipes.
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